Almond Free Ginger Beet Greens
Beet greens are one of the most underrated vegetables in the kitchen, and this recipe finally gives them the spotlight they deserve. The stems and leaves are cooked separately so every part of the plant gets the right amount of heat — stems go in first to soften, then the leafy greens wilt in batches until perfectly tender. Coconut oil, fresh ginger, and turmeric create a warm, aromatic base that makes the whole skillet smell incredible, while a splash of apple cider vinegar cuts through the richness and brightens everything up. A finishing squeeze of lemon juice is optional but highly recommended — it lifts the whole dish at the last second. This is the kind of simple, nourishing side that pairs beautifully with grains, roasted proteins, or anything else on the table. Every ingredient is straightforward and naturally free from tree nuts, so there's no label-reading stress — just good, clean cooking from start to finish.
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Learn more →Ingredients
4 servings
- 1 lb beet greens (stems and leaves), washed
- 2 tbsp coconut oil
- 3 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
- 1–2 tsp fresh lemon juice (optional)
Instructions
- 1
Separate the beet green stems from the leaves. Cut the stems into 1-inch pieces and roughly chop the leaves; keep them in two separate piles.
- 2
Heat the coconut oil in a large skillet over medium heat until shimmering and fully melted.
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